sweet roll, or Sally Lunn, that has been left over. Fill the mould
with layers of sponge cake, or macaroons, alternately with currants,
or seedless raisins, chopped citron, or other dried fruit; then make
a boiled custard of six yolks of eggs (for a moderate size mould), a
pint of milk or cream, six ounces of sugar, a glass of brandy, and
the grated rind of a lemon. Moisten the macaroons with extract of
lemon, and then pour over the custard, which need not be previously
boiled, as the pudding is to be _steamed_, and boiling the custard is
unnecessary, except when it is to be iced. Serve with wine or hard
butter sauce beaten up with a little wine.
MERINGUE PUDDING. VERY NICE
Take a pint of bread crumbs, a quart of milk and four eggs. Make
one pint of milk boiling hot, pour it over the bread crumbs, and
beat it smooth; when cool, add a cup of sugar, and the yolks of the
four eggs; also a lump of butter (the size of an egg). Beat all well
together, thin it by adding the rest of the milk, flavor it with
peach or nutmeg, and set it in the oven to bake. You must only bake
it long enough to cook the eggs, for, if you leave it to stew and
simmer in the stove, it loses its jelly-like consistence, and the
milk turns to whey. When slightly brown on top, take the pudding
out of the stove, and set it to cool. When cool, spread over it a
layer of acid preserve or jelly, such as plums, apples, grapes, or
currants. Then finish it by making an icing or meringue of the whites
of the eggs, beaten up with a full cup of white sugar; flavor this
with lemon extract, and then put the pudding again in the stove, and
brown. If for a small family, use a pint of milk and half of all
the materials mentioned. This is considered an elegant dish for any
occasion.
A DELICIOUS PUDDING, VERY EASILY MADE
Butter some thin slices of rolls; lay them in a pudding-dish with
currants and citron cut up fine, and strewed between the slices. Then
pour over the rolls a custard made of a quart of milk, four eggs and
half a pound of sugar; flavor this and bake lightly.
PRINCE ALBERT’S PUDDING
Take one-half pound of butter, one-half pound of grated bread crumbs,
one-half pound of sugar, the juice of two lemons with the rinds
grated in; add six eggs well beaten, a glass of brandy and four
tablespoonfuls of marmalade. Steam this pudding in a mould and serve
with wine sauce.
COCOANUT PUDDING OR PIES
Break a cocoanut and save the milk; peel off the brown skin, then
throw each piece into cold water, and let it stay a few minutes to
cool; take the pieces out, wipe dry and grate; add their own weight
of white sugar and half the weight of butter; rub the butter and
sugar to a cream, add five well beaten eggs, and a cup of milk; last
of all, throw into the mixture the milk of the cocoanut and the
grated rind of a lemon. Bake in a pudding-dish, or make it into pies
with a bottom crust. Ornament the top of the pies with fancy twists
of paste.
CUSTARD COCOANUT PUDDING
Grate one cocoanut; take a quart of milk, four eggs, and a cup of
sugar. Beat sugar and eggs light, then stir in the milk, and last the
cocoanut and such flavoring as you may prefer. Pour this into a deep
pan lined with paste; put fancy strips of paste across it, and bake
lightly.
A NICE ICE CREAM
Put on the fire a stew-pan containing a quart of nice fresh milk, and
while it is coming to the boil beat the yolks of eight eggs and a
pound of fine white sugar; when these are well beaten, take off the
boiling milk, let it stand to cool five minutes, and pour it very hot
over the eggs and sugar; strain this mixture, and add for flavoring
any favorite extract, either of lemon, orange, peach or vanilla. Let
it stand to get cool, and pour it into the freezer and surround it
with layers of ice, pounded fine, and coarse dairy salt, well beaten
down, and fill up till within a few inches of the top of the freezer.
Now, if you have it you may pour in one quart of pure cream, and
beat it with a wooden spoon into the mixture in the freezer. Turn
the crank of your freezer briskly if you have a five minute freezer;
if not, turn the can with your hand for fifteen minutes, and then
pack round again with ice and salt. Draw off the melted ice and salt
water, and fill up again and set away to harden before serving. Two
tablespoonfuls of the extract are enough.
LEMON SHERBET
If a gallon is wanted, take ten fine lemons, or more, if small ones.
Place to them three quarts of cold water sweetened, with two and
one-half pounds of loaf sugar. Just before placing in the freezer,
beat up the whites of three eggs with a little sugar and stir in.
Then place the mixture of lemons, sugar, water and eggs in the
freezer, and pack ice and salt around it. It freezes easily, with
less trouble than ice cream. Pineapple or orange sherbet is also very
nice made the same way.
BISCUIT CREAM IN MOULDS
One quart of firm clabber and one quart of sweet cream, make it very
sweet with white sugar; flavor with vanilla bean boiled in half a cup
of sweet milk. Churn all together ten minutes, then freeze in moulds,
or in any ordinary freezer.
ORANGE CREAM
Squeeze the juice of four oranges, and put it with the peel of one
into a sauce-pan; add to this a pint of water, half a pound of sugar,
and the beaten whites of five eggs. Mix carefully, place it over a
gentle fire, or it will curdle, stir it in one direction until it
looks thick; strain it through a gauze sieve, and add to it, when
cold, the yolks of five eggs, and a cup of cream or sweet milk. Set
it on the fire until hot enough to cook the eggs, or nearly ready
to boil them, take it off, stir until cold, and set it on ice, or
freeze it as you choose. This is a delicious cream, with or without
freezing, and one much used by families in Louisiana.
STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN
Make a quart of rich custard, with eggs, and sugar and milk; when
cold, pour it on a quart of ripe fruit, mash and pass it through a
sieve. Add more sugar if required by the fruit, and freeze it.
PEACHES AND CREAM FROZEN
Peel and stone a quart of nice yellow peaches; put them in a bowl,
sweeten them well, and chop very fine. If you have sweet cream, put
to the fruit a quart of it; if you have not, take a quart of milk,
sweeten it with half a pound of sugar, let it boil, and when boiling,
pour it on to the beaten yolks of four eggs. When this custard cools,
you may add the chopped peaches, which should be well sweetened. Pour
all in the freezer and set it where it can be frozen.
BARLEY OR SAGE CREAM FOR INVALIDS
Wash the sage or barley clean; take a cup of either; put it on
the fire with water to cover it; boil it gently until it is soft.
While boiling, put in a stick of cinnamon, or any seasoning that is
agreeable. When the barley has boiled soft and thick, take it off and
strain it; then add to it a rich boiled custard, sweeten it to taste;
add a glass of wine, if liked, and serve it frozen, or not, as is
liked best by the sick.
FROZEN PEACHES AND CREAM
Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them
to make them very sweet; chop them up fine until they are a pulp, and
add to them as much cream as you have peaches; put them into the
freezer and turn it briskly until the cream is well frozen. Figs and
other fruits are good served in the same way.
ANOTHER ICE CREAM WITHOUT CREAM
When cream can not be procured, a custard made as directed, is a good
substitute. To a quart of milk, add sugar until it is _very sweet_,
for in freezing it loses some of its sweetness; let this boil on the
fire, when it boils gently, take it off and pour it scalding hot to
the beaten yolks of eight eggs; stir it constantly, but never boil it
as the scalding milk will cook the eggs sufficiently; it should also
be stirred while cooking. Flavor with vanilla, or lemon or almond.
If with a vanilla bean it is better to boil it in the milk before
putting in the sugar. When the custard is cold, put it in the form
or freezer. If you have no freezer you can make one, by using a tin
kettle with a tight cover. Set this in the centre of a tub that is
large enough to leave a space of four or five inches around it; fill
the space with layers of cracked ice and coarse salt, a layer of ice
last, and cover the whole with a woolen cover for half an hour. Then
shake the kettle constantly, after that, until frozen. Cover up till
wanted.
ICED CHOCOLATE CREAM
Grate half a pound of vanilla chocolate, put it in a stew-pan with
half a pound of sugar, the yolks of eight eggs, and one pint of rich,
sweet milk. Stir over the fire until it begins to thicken, strain
through a sieve into a basin, add half a pint of whipped cream, and
one and a half ounces of isinglass. Mix well and pour into a mould.
Set it on ice if the weather is warm.
COFFEE CUSTARD
Boil one quart of milk with five spoonfuls of white sugar. Beat four
eggs separately, throw the whites into the boiling milk for two
minutes and dip them out with a skimmer as soon as they are cooked.
Beat the four yolks of the eggs with half a cup of corn starch wet
with a little cold milk; set it aside until you can put into the hot
milk a cup of hot strong coffee; then pour in the mixed corn starch
and eggs, give it a little boil and take it off. Last of all, place
the pure white boiled eggs on the rich brown custard, and you have a
beautiful and appetizing dessert. Serve with sponge cake. Some boil
the coarsely ground coffee in the milk first and then strain it,
proceeding after that as in other custards.
LEMON CHEESE-CAKES
Boil the peel of two lemons until tender, and pound them. Take half a
pound of sugar, the yolks of six eggs, and one-half pound of butter.
Stir all well together, and add the juice of the lemons last. Lay
puff paste in your pans, fill them half full of the mixture, and bake
lightly.
ORANGE CHEESE-CAKES
Boil the peel of four oranges in two waters, to take out the bitter
taste. When tender, pound up with half a pound of sugar, one-quarter
of a pound of butter, and the yolks of six eggs. I make these
confections to use up the yolks when I have been using the whites of
eggs for icing or white cake. Beat the mixture well and add the juice
of the oranges; if the oranges are large the juice of two will be
sufficient to make two pies. Put puff paste in your pans, fill them
half full of the confection, and bake lightly.
WINE JELLY FROM SPARKLING GELATINE
Take a package of an ounce, or an ounce and a half of gelatine, pour
upon it a pint of cold water, and let it remain to soften for an
hour or so. When ready to make the jelly, pour on to the gelatine
three-quarters of a pint of boiling water, and stir until the
gelatine is dissolved; then add to it one and a half pounds of white
sugar, the juice and grated rind of one lemon, and a spoonful of any
essence. Then beat the whites of two eggs well, and stir briskly
into the mixture; put it on a gentle fire, let it simmer slowly,
take it off as soon as it boils up, then add a pint of wine and two
tablespoonfuls of extract of lemon or vanilla; then strain it through
a jelly bag until it runs clear. Some boil the extract and wine in
the gelatine before straining, but it injures the fine flavor to do
so. Boil the gelatine, the water, the sugar and eggs, and strain it;
after it is clear and still warm, pour in a pint of wine and set the
jelly on ice in summer, or to cool in the winter. This should give
great satisfaction.
YELLOW CUSTARD JELLY FROM GELATINE
To one ounce of gelatine, soaked in one pint of water, add a quart of
milk; if the weather is warm take a little less milk. Set the milk
and gelatine (or double the quantity of isinglass) on to get hot,
let it give one boil up, then sweeten it, and when a little cooled
stir in the beaten yolks of eight eggs; do not let the eggs boil up
or you might curdle them. Flavor with vanilla or lemon, pour into
moulds, and set in a cool place, or on ice to harden.
CALVES’ FEET JELLY
Take two calves’ feet, add to them a gallon of water which you must
reduce by boiling to a quart; strain it while hot, and set away to
get cold. When cold take off the fat, and remove any settlings which
may be in the bottom. Melt the jelly in a stew-pan, and add to it the
whites of six eggs, well beaten, half a pint of wine, half a pound
of white sugar, the juice of four lemons, and rind of one grated.
Boil this a few minutes, and pass it through a flannel strainer. This
is a most delicate and nourishing article of diet for the sick and
convalescent. If the jelly is dropped upon the sliced peel of a lemon
instead of the grated peel, it will look prettier.
CALVES’ FEET JELLY MADE WITH GELATINE
Take three quarts of water, one pint of white wine, six teaspoonfuls
of brandy, six lemons, juice and peel, six eggs, the whites slightly
beaten, the shells crushed--the yolks not used--three pounds of white
sugar, and four ounces of gelatine. First, soak the gelatine in one
quart of the measured water; let it remain for one-half an hour. Mix
the ingredients named with the other two quarts, and let all boil
twenty minutes; strain it through a flannel bag without squeezing.
Wet the jelly mould in cold water. Pour the jelly in, and leave it to
cool, or put it on ice until wanted.
AMBROSIA OF ORANGE OR PINEAPPLE
This is a pretty dessert or supper dish. You require a cocoanut and
six oranges or a pineapple. Grate the cocoanut, and slice the oranges
or pineapple; then in a glass dish lay a layer of fruit, and a layer
of the grated cocoanut, until your bowl is full. Strew powdered sugar
over each layer of fruit, and on the top, and it is ready.
FLOATING ISLAND, WITHOUT WINE
Beat the whites of five eggs with a little currant jelly until they
are quite thick. Sweeten a pint of cream, add a teaspoonful of
extract, pour it in the bowl, and then drop your whites of eggs and
jelly by spoonfuls on the cream. If you can not procure cream, you
may make a substitute of a custard, made of a pint of sweet milk,
yolks of two eggs, and half a cup of white sugar.
EGG-NOG
Take the yolks of ten eggs; add to them ten tablespoonfuls of
pulverized sugar, three pints of new milk, and one pint of the best
brandy (whiskey will do). Beat up the whites the last thing, and stir
in, after the liquor is poured in.
PUDDINGS, PIES AND MINCEMEAT
DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.
The delicacy of pastry depends as much upon the baking as the making,
therefore strict attention should be paid to the following directions:
Puff paste requires a quick, even heat; a hot oven will curl the
paste and scorch it.
Tart paste or short paste requires a degree less of heat.
For raised or light crust, the oven may be heated as for puff paste.
When baking with coal, if the fire is not brisk enough do not put on
more coal, but add a stick or two of hard wood; or if nearly done,
put in a stick of pine wood.
FAMILY PIE CRUST, SHORT
Put a pound of sifted flour into a bowl, work into it half a pound of
sweet lard or beef drippings, with a dessertspoonful of salt. When
it is thoroughly mixed put to it enough cold water to bind together.
Flour the paste slab, or table, and rolling pin. Take a part of the
paste and roll it to less than a quarter of an inch in thickness.
This will be quite rich enough for health or taste. A bit of volatile
salts, the size of a small nutmeg, dissolved in a little hot water
and put to the paste, will make it more light and delicate.
FINEST PUFF PASTE, FOR PUFFS
Heap one pound of flour in the centre of the breadboard, or slab;
make a hollow in the centre; break one egg into it, then add a
teaspoonful of salt and a piece of butter the size of an egg. Mix
these lightly together with a little cold water, adding the water
a little at a time, until the flour is made a nice paste; work it
together, and roll it out to half an inch in thickness. Then divide
a pound of butter in six parts, spread one part over the paste, then
fold it and roll it out again, until you can perceive the butter
through; then spread over another part, fold it up, and roll out
again, and so continue until all the butter is used, and the paste
has been worked over six times. It is now ready for making into
pies, puffs or any other purpose. Flour the slab and rolling-pin,
and roll it out to a quarter of an inch in thickness. A marble slab
and rolling-pin are best for pastry, and much more durable than
wood. After using them, scrape them clean, wash them first with cold
water, then pour scalding water over them, and wipe them dry. Have a
sieve ready to sift any flour you may wish to use; this is but little
trouble or delay and it is always best to sift flour. To gild pastry,
wet it over when nearly done, with the yolk of an egg beaten with a
little milk.
PIE-CRUST
Three and a half cups of flour, one cup of sweet lard, one
teaspoonful of salt, one teaspoonful of baking powder, and a cupful
of very cold water. Mix with a knife, using the hands as little as
possible. Roll and cut after the crust is on the pie-plate.
BUTTERMILK PIE-CRUST--VERY WHOLESOME
Take a pint of buttermilk, add one large teacupful of lard, one
teaspoonful of salt, and a teaspoonful of soda, and flour enough to
form a soft dough. Mix the lard and flour by rubbing them together;
then add the other ingredients. This is a tender and good pie-crust.
BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER--FOR DYSPEPTICS
Sift a pint of flour in a basin, salt it as usual, then pour on it
a fine stream of boiling water from the spout of a kettle, pour it
slowly, or you will overflow the flour; mix the flour and hot water
with a spoon until it is a nice soft dough that you can handle; then
pour it on the biscuit board, which should be well floured; give it
two or three turns, and it is ready for the fruit. This is fine for
dyspeptics, and altogether lighter and nicer than the old way of
mixing with grease.
TO MAKE MINCE PIE MIXTURE
Weigh two pounds of the chopped meat; put to it two pounds of
suet free from strings or skin, and chopped fine; add two pounds
of currants, picked, washed, and dried; four pounds of peeled and
chopped rich tart apples, with the juice of two lemons, and the
chopped peel of one; a pint of sweet wine, and one large nutmeg
grated, or teaspoonful of ground mace; three pounds and a half of
sugar, quarter of an ounce of ground cloves, or allspice, and the
same of cinnamon, and a large tablespoonful of salt. Mix the whole
well together, put it in a stone pot, or jar, cover it close, and set
it in a cool place for use. Mix it well together again before using.
TO FINISH THE PIE MIXTURE
Pare, core, and chop, not very fine, some tart juicy apples; put
to them one-third as much of the prepared meat; stone one pound of
raisins, and cut a quarter of a citron in small bits; add a gill of
brandy, and enough sweet cider to make the whole quite wet. A peck of
apples, pared and chopped, with a quart bowl of the prepared meat,
and the raisins, citron, and cider, as above-mentioned, with a large
teacupful of brown sugar, is enough to make six or seven pies the
size of a dinner plate. A teacupful of fine chopped suet may be added
if liked, or a tablespoonful of butter to each pie, as it is to be
baked.
MINCE PIE MEAT
Take a nice tender piece of beef which is free from gristle, skin or
strings. The meat is used for mincemeat, also the sirloin, the heart,
head and skirts; the tongue and sirloin are best. Put the meat in hot
water, enough to cover it; boil it gently until turning a fork in it
will break it; set it to become cold, then take out all the bone and
gristle parts. If the tongue is used peel off the skin, chop it very
fine. To this meat, apples, raisins and spices are added, for which
see recipe mince pie mixture.
MINCE PIE. HOW TO FILL AND BAKE
Line a pie dish with a nice puff paste, rolled to twice the thickness
of a dollar piece. Put in the _pie mixture_ half an inch deep, and
spread it to within a finger width of the edge; roll out a puff paste
crust, turn a plate the size of the one on which the pie is made on
to it, and with a knife cut the paste around the edge of the plate;
then take the plate off, make three small incisions with the end of
the knife on each side of the middle, take it carefully up and cover
the pie with it, press it lightly with the finger against the bottom
crust, put it in a quick oven for three-quarters of an hour. The top
may be brushed over with the yolk of an egg beaten with a little
milk. Pies made in this way should be served warm.
MINCE MEAT FOR PIES
Two pounds of beef chopped fine, one peck of apples, two pounds of
raisins, two pounds of currants, one pound of citron, one-half pound
of suet, three pounds of sugar; powdered cinnamon, cloves and nutmeg,
a spoonful each. Moisten with a bottle of champagne cider. When you
bake the pies, place a spoonful of butter on each pie; but do not put
butter in the jar with the meat.
MINCE MEAT, FOR CHRISTMAS PIES
Boil a fresh beef tongue tender, let it get cold, then chop it fine,
and add one pound of suet, one-half peck of apples, two pounds of
currants picked and washed carefully, one pound of citron sliced,
half an ounce each of powdered cloves, allspice, cinnamon and ginger,
three pints of cider, with half a pint of brandy; sweeten to taste,
then pack away in a crock. Keep it cool, or it will ferment. Add
apples when you bake the pie.
MINCE PIE WITHOUT MEAT
Take one pound of currants, one pound of peeled and chopped apples,
one pound of suet chopped fine, one pound of moist brown sugar,
quarter of a pound of chopped and stoned raisins, the juice of four
oranges and two lemons, with the peel of one lemon chopped, and a
wine-glass of brandy. Mix all carefully and put in a cool place. Eat
this pie hot, and when it is baked, put in a tablespoonful of butter,
but put none in the mixture.
MOCK MINCE PIES. VERY GOOD
Take six crackers, soak them in one and a half cups of warm water,
add to them one cup of good brown sugar, one cup of raisins, one cup
of molasses, and one-half cup of cider or strong vinegar. Beat in
half a cup of butter, season with a lemon and its rind, a nutmeg, one
teaspoonful of cloves, and ground cinnamon.
ORANGE PIE
To the juice and sliced pulp of two large oranges, add the grated
yellow rind of one orange. Beat the yolks of three eggs, with a
cupful of sugar, and beat the whites to a high froth and add to them
a cup of milk. Mix all the above together. Have ready a nice puff
paste, and bake the mixture in it.
LEMON PIE
Grate the rind and express the juice of three lemons; rub together a
cup and a half of powdered sugar and three tablespoonfuls of butter;
beat up the yolks of four eggs, and add to the butter and sugar,
lastly the lemon; bake on a rich puff paste without an upper crust.
While the pie is baking beat up the whites of the four eggs with
powdered loaf sugar, spread it over the top of the pie when done;
then set back in the oven a few moments to brown lightly.
LEMON PIE, WITHOUT CORN STARCH
The juice and grated rind of a lemon, one cup of sugar, two
tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make
an icing of the whites and a cup of sugar, pour it over the pie, put
it back in the oven, and brown lightly.
LEMON PIE. RICH
Five eggs, two lemons, one cup and a half of sugar. Beat all together
except the whites of three eggs, which you must beat stiff with
sugar, and when the pies are cold spread this icing on top and brown
lightly. The crust of the pie is made of puff paste, or in any way
that is liked; some ladies prefer plain family crust to puff paste.
CRANBERRY PIE OR TARTS
Pick a quart of cranberries free from imperfections, put a pint of
water to them, and put them in a stew-pan over a moderate fire; add
a pound of clean brown sugar, and stew them gently until they are
soft; then mash them with a silver spoon and turn them into a dish to
become cold, then make them in pies or tarts. Many persons put flour
in cranberry pies; it is a great mistake, as it completely spoils
the color of the fruit; but if they are strained and are too thin to
jelly, it is well to add a spoonful of corn starch to thicken.
CRANBERRY TARTS WITH APPLES
Mix half a pint of cranberries with half a pound of sugar and a
spoonful of water; let them simmer a little until soft. Peel and cut
thin a half dozen apples; put a rim of paste around a pie plate,
strew in the apples, pour the cranberries over the apples and cover
with a nice crust. Bake for an hour to cook the apples.
PORK AND APPLE PIE
Make the crust in the usual manner (for many ways, see directions in
this book), spread it over a deep plate; cut nice fat salt pork very
thin, and slice some apples; place a layer of apples, then a layer of
pork; sprinkle with allspice, pepper, and sugar, between each layer;
have three or four layers, and let the last one be apples; sprinkle
in sugar and spice; cover with a top crust, and bake an hour. This
is a plain and wholesome dish; when the family is large and apples
plentiful, it will be an economical way of giving the boys “apple
pie.”
MOLASSES PIE